About Me

My photo
I enjoy cooking,eating food, being creative with food, and like to try new things. I try to avoid pre-packaged foods as much as I can.

Search This Blog

Follow by Email

Jun 30, 2012

My Scone Fail

Things have been a bit tense in the house lately. Clashing between mom and myself, among other things. I suppose it happens when people have two different viewpoints, but it still is frustrating. The heat has been crazy and there was an absolutely nasty thunderstorm today. The winds were over 40 mph and they claimed a few of the neighbors trees, broke a pot that held our basil, chucked our umbrella two houses down, and knocked down various other branches and items. It was nasty, but we were glad that the trees were all ok and that the trampoline didn't fly or flip. The power only flickered a few times, unlike some of the stores down the road.

Chores are still meh and my siblings always make clear that they hate their chore lists. Saturday will be a day of organizing and cleaning. If we have time, I hope to be able to do some shopping as well. Oh! Another *stupid* frustration of mine is the fact that my mom decided to obliterate the fruit in the house and dump it all into a "fruit salad" that I will not eat. She insists that it will be eaten well before it goes bad, but I somehow doubt it. I won't touch that with a ten foot pole because the melons mix with the other fruits, which makes it all taste like melon. I do not like melon. Bleh. Meh. Minor problem.

Hmmm, well I guess I should talk about these scones. The recipe is titled Vanilla Bean Oatmeal Scones. I thought "Those sound delicious! I should try out the recipe!" The appropriate title for these scones would be: Oatmeal/Whole wheat pancake-tasting bread with a powdered sugar glaze thing. Yea. Not a fan. I saved the scones in the freezer so that I can slowly eat them. If they had more vanilla bean taste then I wouldn't have problems. The whole wheat flour and the oatmeal just killed the taste of vanilla, which is a shame. I hope the whole wheat chocolate chip cookie recipe doesn't taste so strong...

Vanilla bean paste deliciousness
One of the scones
Try it if you are a fan of a heavily whole-wheat-tasting sort of scone. :) The recipe is here.

UPDATE: I have decided that I need to play around with this recipe. I plan to skip the glaze, but add some raisins, flax seeds, nuts, etc. Hopefully it will turn out nice and moist and delicious! :)

Jun 14, 2012

Cinnamon chips and Fruit salsa

I've been meaning to post this for a while, but life managed to block my way. It is amazing to think about how many people enjoy food, wander through my blog, and find joy from the recipes posted here. It's one of those moments where you feel warm and fuzzy inside. Ok, nerdy foodie moment over...

Anyway, life's treated me pretty well. I was hired to tutor someone this fall, I learned how to grill, and I made quinoa (pronounced Keen-wah) for the first time. I don't know if I will be able to eat it as a side dish or if I will have to stick with making granola out of it... hmm. We shall see. Other than that, life's been the same ol' same ol'. Chores, commanding siblings, encountering attitudes and arguments, cooking dinner, experimenting with new recipes, etc. I have also developed a habit of going to the library to get cookbooks instead of buying so many. I recently bought one cookbook, 2 books on opening your own baking business, and some vanilla bean paste. I can't wait to try out the vanilla bean paste in my vanilla bean scones. But, I digress...

Oh! Sunday is Father's day! I already have a menu and desserts planned out. Omelettes for breakfast, sweet and sour meatballs for dinner, and strawberry rhubarb cobbler and brownies for dessert. Nom! And now back to the recipe for today...

This recipe for today is just absolutely delicious. I was a bit skeptical, but I made it as a midnight snack for the local Relay for Life. I was terrified that everyone would hate it and then I'd be stuck with oodles of leftovers. Luckily, everyone LOVED it! I tried it and thought it was just phenomenal! Soooooo delicious! I hope you try this recipe out, especially since the fruits can be exchanged for whatever you like. I had it with and without the raspberries and both ways were fine.

Baked Cinnamon Chips and Fruit salsa (from The Girl Who Ate Everything Blog)


Fruit salsa:

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries, diced
  • 1 (16 oz) carton of strawberries, diced
  • Sugar (if you want it) 
Cinnamon sugar chips:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon
  • 10 (10 inch) flour tortillas or whole wheat if you prefer (could also use gluten free tortillas)
  • 1/2 stick of melted butter or butter flavored cooking spray or margarine 


  1.  Preheat your oven to 350 degrees F or 177 degrees C
  2. In a large bowl,  mix kiwis, apples, raspberries, and strawberries. Cover and chill in the refrigerator. 
  3. Mix the sugar and cinnamon for the chips.
  4. Prepare your baking sheet(s) with parchment paper,                                                                          a Sil-mat, or spray with cooking spray. 
  5. Brush butter on one side of the tortilla and sprinkle with cinnamon sugar mixture. 
  6. Cut the tortillas into wedges and place in a single layer on a baking sheet. You can have the edges touching, but not overlapping.
  7. Bake for 8 to 10 minutes.
  8. Repeat steps 5-7 for any remaining tortillas. 
  9. Allow the chips to cool for 10 minutes and then serve with the fruit salsa. 

You could also serve the salsa with cinnamon pita chips or cinnamon graham crackers. The fruit salsa can only keep for about 2 days. It is best when made and eaten the same day. 

If you like fruit and you like cinnamon and sugar things, then you will love this! The awesome thing is that it has a healthy component. Swapping the flour tortillas for whole grain would make it even healthier. The chips could probably be made with pita pocket bread as well. 

Love it? Hate it? Want to make it? Let me know what you think with a comment below!
As always...

Bon app├ętit!